Salmon, peppers and arugula

I had one of those evenings where I knew I was going to make some salmon but didn’t know what to have with it. I looked through the fridge and didn’t see much so I went for a walk to the green grocer up the street and picked up some peppers and arugula. Couldn’t resist them – they looked so fresh and colourful.

I came home and thinly sliced up an orange pepper along with a leek. I sautéed them till wilted and then threw in a handful of baby arugula to wilt it.  I turned the burner off so the heat that was left in the pan wilted the arugula nicely.

I did a quick maple and dijon glaze for the salmon and put it in the toaster oven for about 12 minutes then placed the fish over the peppers, arugula and leeks, sprinkled some toasted sesame seeds on top and dinner was ready in about 20 minutes.  How easy is that!

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I only managed to eat half and shared a small taste with my cat who was quite happy to indulge as well ;-). Now I don’t have to think about lunch tomorrow.

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Broccoli, Peppers and Chicken Stir Fry

Well it was a Monday and I was at a loss for what to make for dinner.  I kept looking at my new rice cooker which I really use mostly when cooking for other people as I don’t eat much rice. It was calling out to me to use it so I looked in the fridge to see what there was. I had a couple of chicken breasts thawed and a head of broccoli so I thought”why not make a stir fry”?

I know I have blogged stir fries before but each is a bit different.  This one had a sweet and spicy base and I served it over the brown rice. I have to say I have never been any good at making rice – for some reason it never turns out well. I decided to invest in a rice cooker and went with the Cuisinart 7 cup cooker.  Aside from the fact that it looks great – boy is it easy and clean up is a breeze!

So here is what I made and how I made it.

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Ingredients:

1 tbsp of olive oil

1 knob of ginger chopped

2 -3 cloves of garlic chopped

1/2 cup of sweet chilli sauce (asian variety)

2 tbsp of hoisin sauce

2 boneless skinless chicken breasts cubed

1/5 – 2 cups of broccoli florets

1 pepper thinly sliced (colour of your choice)

pepper to taste (no salt as hoisin and the sweet chilli sauce have enough sodium)

Directions

Make 3/4 cup of brown rice (enough for two people) any way you choose, either in a pot or a rice cooker. While this is cooking….

Place cubed chicken in a bowl with the sauces and the ginger and garlic. As this is marinating, steam the broccoli and peppers for about 2 minutes in the microwave oven with a bit of water.

In a saucepan, toss the chicken, whatever sauce is left in the bowl, the broccoli and the peppers and stir fry till chicken is cooked and no longer pink. That’s it!  Now serve over some rice and you have a tasty meal ready in about half an hour.

Piedmont roasted peppers

Forgive me for being delinquent in posting – busy week and been eating mostly leftovers and stuff from the freezer.  I did try a new recipe for Moroccan Chicken which I found very bland so will stick with my original recipe which I think is yummy!  Recipe for that will come later  in the year.  Meantime got this in from cousin in Greece. Looks great and she says it is super easy! Of course she then had to just show off and send over a picture of breakfast that she picked (pomegranates, figs and yogurt – see bottom of post) – Oh so European!

Piedmont roasted peppers
(yes, it’s an Italian recipe, but works in Greece too! Super easy, super yummy!)

4 large Red Peppers (these long ones are ubiquitous here-can’t get bell peppers-these are yummier anyway!)
4 medium tomatoes
8 anchovy fillets, drained
2 cloves garlic
Olive oil
fresh black pepper
Basil leaves

Use a shallow roasting tray

Halve the peppers, taking out the seeds and membranes, lay them in a lightly oiled baking tray. Skin the tomatoes (can’t always be bothered to do this!) and quarter them and put two quarters in each pepper half.
Snip anchovy fillets in half into rough pieces and scatter over peppers. Slice the garlic thinly and do the same. Drizzle oil over peppers and season with pepper (no salt needed, the anchovies are salty).
Put in a 350 oven for about an hour.
Scatter with basil leaves before serving. Good at room temperature or hot.

Here is the breakfast pic – I am too jealous!